3 collard green leaves, finely chopped
4 green cabbage leaves, finely chopped
1/2 orange or yellow tomato, sliced
10-12 red grapes
1. Add collards and cabbage into a big bowl. Scrape the meat out of the avocado, and into the salad; mash the avocado into the leaves to create the "dressing."
2. After the avocado is evenly incorporated all over the leaves, lay the tomato over the leaves. Add a handful of red grapes for garnishing.
The combination of textures, flavor, and color in this salad helps me continue to eat raw!
Source of recipe: I wrote this recipe when I wanted a salad with all the flavors and colors.